Rebaudioside A and stevioside compositions

ABSTRACT

The invention describes stevia compositions that are devoid of or have minimal concentrations of rebaudioside C and/or dulcoside A to decrease the aftertaste associated with stevia compositions.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation of application Ser. No. 13/214,397,filed Aug. 22, 2011, which claims benefit under 35 U.S.C. § 119(e) toU.S. Provisional Patent Application Serial No. Appln. No. 61/376,005,filed Aug. 23, 2010, the contents of which is incorporated herein byreference in its entirety.

FIELD OF THE INVENTION

The present invention discloses stevia compositions that have reducedamounts of rebaudioside C (RC) and/or dulcoside A (DA). Decreasedamounts or elimination of rebaudioside C and/or dulcoside A reduces oreliminates the after taste associated with stevia compositions.

BACKGROUND OF THE INVENTION

Stevia is a genus of about 240 species of herbs and shrubs in thesunflower family (Asteraceae), native to subtropical and tropical SouthAmerica and Central America.

The species Stevia rebaudiana Bertoni, commonly known as sweet leaf,sugarleaf, or simply stevia, is widely grown for its sweet leaves. Theleaves have traditionally been used as a sweetener. Steviosides andrebaudiosides are the major constituents of glycosides found in theleaves of the stevia plant.

Over 100 phytochemicals have been discovered in stevia. It is rich interpenes and flavonoids. Of these eight glycosides, stevioside isconsidered the sweetest and has been tested to be approximately 300times sweeter than sugar. Stevioside, comprising 6-18% of the stevialeaf, is also the most prevalent glycoside in the leaf. Other sweetconstituents include steviolbioside, rebaudiosides A-E, and dulcoside A.

The main plant chemicals in stevia include: apigenin, austroinulin,avicularin, beta-sitosterol, caffeic acid, campesterol, caryophyllene,centaureidin, chlorogenic acid, chlorophyll, cosmosiin, cynaroside,daucosterol, diterpene glycosides, dulcosides A-B, foeniculin, formicacid, gibberellic acid, gibberellin, indole-3-acetonitrile,isoquercitrin, isosteviol, jhanol, kaempferol, kaurene, lupeol,luteolin, polystachoside, quercetin, quercitrin, rebaudioside A-F,scopoletin, sterebin A-H, steviol, steviolbioside, steviolmonoside,stevioside, stevioside a-3, stigmasterol, umbelliferone, andxanthophylls.

Stevia extracts generally contain a high percentage of the glycosides ofthe diterpene steviol. The leaves of stevia rebaudiana contain 10different steviol glycosides. Steviol glycosides are considered highintensity sweeteners (about 250-300 times that of sucrose) and have beenused for several years in a number of countries as a sweetener for arange of food products. Stevioside and rebaudioside A are the principalsweetening compounds and generally accompanied by smaller amounts ofother steviol glycosides. The taste quality of rebaudioside A is betterthan stevioside, because of increased sweetness and decreased bitterness(Phytochemistry 68, 2007, 1855-1863).

The structures and chemical abstract service registry numbers forsteviol and its glycosides that are the main sweetening agents of theadditive steviol glycosides are shown below:

Compound name C.A.S. No. R₁ R₂ 1 Steviol   471-80-7 H H 2 Steviolbioside 41093-60-1 H β-Glc-β-Glc(2→1) 3 Stevioside  57817-89-7 β-Glcβ-Glc-β-Glc(2→1) 4 Rebaudioside  58543-16-1 β-Glc β-Glc-β-Glc(2→1) A |β-Glc(3→1) 5 Rebaudioside  58543-17-2 H β-Glc-β-Glc(2→1) B | β-Glc(3→1)6 Rebaudioside  63550-99-2 β-Glc β-Glc-β-Rha(2→1) C | β-Glc(3→1) 7Rebaudioside  63279-13-0 β-Glc-β-Glc(2→1) β-Glc-β-Glc(2→1) D |β-Glc(3→1) 8 Rebaudioside  63279-14-1 β-Glc-β-Glc(2→1) β-Glc-β-Glc(2→1)E 9 Rebaudioside 438045-89-7 β-Glc β-Glc-β-Xyl(2→1) F | β-Glc(3→1) 10Rubusoside  63849-39-4 β-Glc β-Glc 11 Dulcoside A  64432-06-0 β-Glcβ-Glc-α-Rha(2→1)

Steviol glycoside preparations are generally white to light yellowpowders that are freely soluble in water and ethanol. The powders can beodorless or have a slight characteristic odor. Aqueous solutions are 200to 300 times sweeter than sucrose under identical conditions. With itsextracts having up to 300 times the sweetness of sugar, stevia hasgarnered attention with the rise in demand for low-carbohydrate,low-sugar food alternatives.

Medical research has also shown possible benefits of stevia in treatingobesity and high blood pressure. Because stevia has a negligible effecton blood glucose, it is attractive as a natural sweetener to people oncarbohydrate-controlled diets.

As a sweetener and sugar substitute, rebaudioside A has a slower onsetand longer duration than that of sugar, and be deemed very close tosucrose, although some of its extracts may have a bitter orlicorice-like aftertaste at high concentrations. All steviol glycosidesare bitter, some in less degree and some in greater degree.

Therefore, a need exists for a sweetener that overcomes one or more ofthe current disadvantages noted above.

BRIEF SUMMARY OF THE INVENTION

The present invention surprisingly provides the ability to mask,decrease or eliminate bitterness in an otherwise sweet composition. Inparticular, compositions that contain steviol glycosides typically havea bitter aftertaste. The improved taste of the compositions of theinvention are based, in part, by the reduction or elimination ofrebaudioside C or dulcoside A or both from the stevia composition.

It has been surprisingly found that the reduction or elimination ofrebaudioside C, dulcoside A, or both from stevia compositions, such asfrom stevia extracts, overcomes, decreases, eliminates or masks theaftertaste associated with stevia, such as rebaudioside A.

Accordingly, compositions with reduced or non-existent amount(s) ofrebaudioside C, dulcoside A, or both and methods to prepare such steviacompositions devoid of or with reduced concentrations of rebaudioside C,dulcoside A, or both are provided herein.

Up until the time of the present disclosure, it had not been appreciatedthat the elimination or reduction of rebaudioside C, dulcoside A, orboth could overcome the aftertaste effects of steviol glycosides, suchas rebaudioside A. Rebaudioside A is a major component of steviaextracts. Up until the present invention, the focus of research instevia sweetener preparations has been to produce, isolate and purifyrebaudioside A. There has been no appreciation that taking the approachtaken herein that the removal of RC and/or dulcoside A would have such adramatic effect on the reduction of aftertaste of stevia while stillretaining increased sweetness (as compared to sugar or other readilyavailable artificial or natural sweeteners).

Additionally, the focus on the preparation and purification of RA leadsto increased costs for stevia based sweeteners. In the quest to produceRA of higher purities and via different extraction/isolation methods,the concept to produce acceptable stevia based sweeteners that couldcontain other components has been neglected. The inventor has takenadvantage of this. By refocusing the objective to provide a stevia basedsweetener that does not require pure RA, the inventor has found a moreeconomical and efficient way to provide a stevia based sweetener atreduced cost while providing an improved taste profile versus steviaextracts. This unappreciated approach thus provides the presentlyclaimed invention where the focus is not directed to providing pure RA,but stevia based sweeteners with acceptable amounts of stevia glycosidesthat are minimized to an extent that reduces or eliminates theaftertaste or bitterness typically associated with stevia extracts and,more particularly, with purified RA.

While multiple embodiments are disclosed, still other embodiments of thepresent invention will become apparent to those skilled in the art fromthe following detailed description. As will be apparent, the inventionis capable of modifications in various obvious aspects, all withoutdeparting from the spirit and scope of the present invention.Accordingly, the detailed descriptions are to be regarded asillustrative in nature and not restrictive.

DETAILED DESCRIPTION

In the specification and in the claims, the terms “including” and“comprising” are open-ended terms and should be interpreted to mean“including, but not limited to . . . .” These terms encompass the morerestrictive terms “consisting essentially of” and “consisting of.”

It must be noted that as used herein and in the appended claims, thesingular forms “a”, “an”, and “the” include plural reference unless thecontext clearly dictates otherwise. As well, the terms “a” (or “an”),“one or more” and “at least one” can be used interchangeably herein. Itis also to be noted that the terms “comprising”, “including”,“characterized by” and “having” can be used interchangeably.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meanings as commonly understood by one of ordinary skillin the art to which this invention belongs. All publications and patentsspecifically mentioned herein are incorporated by reference in theirentirety for all purposes including describing and disclosing thechemicals, instruments, statistical analyses and methodologies which arereported in the publications which might be used in connection with theinvention. All references cited in this specification are to be taken asindicative of the level of skill in the art. Nothing herein is to beconstrued as an admission that the invention is not entitled to antedatesuch disclosure by virtue of prior invention.

The phrase “steviol glycosides” is recognized in the art and is intendedto include the major and minor constituents of stevia. These include,but are not limited to components of stevia such as Steviol,Steviolbioside, Stevioside, Rebaudioside A (RA), Rebaudioside B (RB),Rebaudioside C (RC), Rebaudioside D (RD), Rebaudioside E (RE),Rebaudioside F (RF), Rubusoside and Dulcoside A (DA). Typically, steviacontains less than about 1 to about 2 percent by weight of rebaudiosideC and less than about 0.4 to about 0.7 percent by weight of dulcoside A.As a consequence, it is quite surprising, unappreciated, and unpredictedthat removal or reduction of either or both of these components fromstevia could overcome the aftertaste of the components of steviaextracts.

The phrase “stevia containing sweetener” is intended to include anycomposition that is prepared from a stevia plant, such as a steviaextract, or the individual components found in stevia. The sweetener caninclude one or more of the components associated with the stevia plant,such as those noted above. Again, stevia containing sweeteners generallycontain less than about 10 percent by weight of RC and less than about 5percent by weight of DA. Stevia containing sweeteners generally containless than 0.1% by weight of RD.

A “stevia composition” as referred to herein, pertains to a materialthat includes one or more steviol glycosides found in the stevia plantbut has less than about 0.2% by weight of RC and/or DA based on thetotal weight of the material. In particular, the material has less thanabout 0.1% by weight of RC and/or DA, more particularly the material isdevoid of RC and/or DA or the amount of RC and/or DA is not detectableby HPLC methods.

In particular, the present invention provides stevia compositions thatare enriched with steviol glycosides other than RC, DA or both, so as toreduce or eliminate or mask the after taste of typical steviol glycosidecomposition. The stevia compositions of the invention, therefore,provide a sweetener that has an after taste that is reduced, eliminatedor is imperceptible by an individual tasting the stevia composition.

In one embodiment, stevia compositions that are enriched with RD inamounts that mask or alter the taste of steviol glycosides, RA inparticular, such that the aftertaste associated with steviol glycosides,such as RA, is reduced, eliminated or is imperceptible by an individualtasting the composition. A suitable ratio (by weight basis) is fromabout 0.01% to about 35%, with the remainder being RA. In one aspect,the percentage is about 70/30 RA/RD by weight.

In still another aspect, the RA/RD mixture can further include RB. RBcan be substituted for RD in the mixture and can be present in an amountof up to 50 weight percent. Therefore, an RA/RB mixture can comprisefrom about 0.5 weight percent RB and 95.5 weight percent RA to about a50/50 mixture by weight. Suitable ranges of RA to RB include 95:5,90:10, 85:15, 80:20, 75:25, 70:30, 65:35, 60:40, 55:45, 50:50 and allamounts/ratios there between.

It should be understood that RB can substitute for RD in thecompositions of the invention. It should also be understood that not allRD be replaced by RB and vice versa. It should further be understoodthat all RD can be replaced by RB as well as about 20 weight percent ofRA in a composition such that at the composition has at least 50:50RA/RB present. However, the composition can further contain RD (withoutdetectable amounts of steviol glycosides being present), such thatratios of RA/RD/RB 50:1:49, 50:2:48, 50:3:47, etc. to 65:35:0, 70:30:0,75:25:0, 80:20:0, 85:15:0 are included with a lower limit of 50 weightpercent of RA being present.

Thus, it has been found that purified steviol glycosides, when combinedin proper proportions, can provide a sweet tasting composition withoutthe disadvantages of naturally occurring stevia products. For example,purified RA is combined with purified RD, such that other steviolglycosides (e.g., RC, DA) are not present in the composition. PurifiedRB can also be present.

After a series of studies on steviol glycosides, the researchers of thepresent invention have discovered that the reduction or removal of RCand/or DA from stevia compositions, as described herein, provides asweetener with enhanced sweetness without the typical bitterness oraftertaste associated with stevia products.

As a sweetener, sweet taste acceptance determines market value. Due tothe decrease in the amount of RC and/or DA present in a steviacomposition, the objectionable aftertaste is overcome. Sweetness isrelated to taste sensitivity. The ability to provide stevia compositionswith decreased amounts of RC and/or DA (or devoid of RC and/or DA) on anindustrial scale will provide the opportunity to use these modifiedstevia sweeteners as a significant sugar substitute.

Stevia compositions with reduced or eliminated RC and/or DA content canbe obtained from the stevia plant by recrystallization techniques or canbe purchased from commercial sources. For example, Ningbo Green-HealthPharmaceutical Co., Ltd. provides purified RA and stevioside.

The researchers of this invention found the decreasing the content ofrebaudioside C and/or dulcoside A in a food or beverage can improve theaftertaste, e.g., it is more similar to sucrose and has a less bitteraftertaste that stevia containing products (e.g., compositionscontaining steviol glycosides) that contains rebaudioside C and/ordulcoside A.

It has been found that reduction of the total weight percentage of RCand/or DA below about 0.2 weight percent in a stevia composition reducesor eliminates the bitterness or after taste typically associated withstevia products. In one aspect, the reduction of the total content of RCand/or DA below about 0.1 weight percent (of the total weight percentageof the stevia composition) eliminates or reduces the bitterness oraftertaste. More particularly, reduction of RC and/or DA below about0.09%, 0.08%, 0.07%, 0.06%, 0.05%, 0.04%, 0.03%, 0.02%, 0.01% or lesshelps to decrease the bitterness and/or aftertaste typically associatedwith stevia compositions. In one particular aspect, RC and/or DA are notpresent. In another aspect, RC and/or DA are not detectable by HPLCanalysis.

In one aspect, the stevia composition includes the naturally occurringcomponents of the stevia plant with less than about 0.2 weight percent(or less) of rebaudioside C or dulcoside A or both of the composition.

In another aspect, the stevia composition includes stevioside andrebaudioside B, provided less than about 0.2 weight percent (or less) ofrebaudioside C or dulcoside A or both are present in the composition.

In still another aspect, the stevia composition includes rebaudioside Band either rebaudioside A or rebaudioside D or both, provided less thanabout 0.2 weight percent (or less) of rebaudioside C or dulcoside A orboth are present in the composition.

In yet another aspect, the stevia composition includes stevioside andeither rebaudioside A or rebaudioside D or both, provided less thanabout 0.2 weight percent (or less) of rebaudioside C or dulcoside A orboth are present in the composition.

In still yet another aspect, the stevia composition includesrebaudioside A and rebaudioside D or both, provided less than about 0.2weight percent (or less) of rebaudioside C or dulcoside A or both arepresent in the composition.

The present invention also provides a purified RA composition that isenriched in purified rebaudioside D. The content of RD in thecomposition is generally greater than about 0.5% by weight relative tothe amount found in a naturally occurring stevia source, a steviaextract, a food, or a sweetener. It has been found that inclusion of upto 35 weight percent of purified RD in combination with purified RA, asthe remainder, provides a desirable product without aftertaste orbitterness. Typical stevia sweeteners or extracts contain greater than99% by weight rebaudioside A and trace amounts of remaining steviolglycosides or other components, such as cellulose and the like.

In another aspect, the composition comprises about 99.5% by weight RAand at least about 0.5% RD. It has been found that having at least about0.5% RD in such a composition masks or eliminates the aftertaste of theRA.

It should be understood that “pure” steviol glycosides, such as RA, RDand RB have a purity as measured by HPLC wherein the purity is at least97%. The remaining 3% does not include RC or dulcoside A. (Purified RA,RB and RD are available from Zhejiang Green World Bio-Tech EngineeringCo., Ltd.)

After a series of studies on steviol glycosides, the researchers of thepresent invention have discovered that the taste sensitivity ofrebaudioside D is closer to sucrose than rebaudioside A. All steviolglycosides have bitter aftertaste but it has been discovered that arange of up to 35 weight percent RD in an RA composition masks thebitterness and/or the licorice aftertaste. Preferably, the RA and RD arepurified prior to preparation of the composition. RD either decreasesthe aftertaste to a point that it is markedly decreased (versus a samplethat is not enriched with the RD at a level of at least about 30% RDover the control sample) or to a point that it is imperceptible to theindividual.

As a sweetener, sweet taste acceptance determines market value. Due tothe increase in the amount of rebaudioside D present in a steviacomposition overcomes objectionable aftertaste. Sweetness is related totaste sensitivity.

It has been found that generally, above about 0.5% to about 35% byweight of RD in an RA/RD composition (preferably wherein the RA and RDare purified), with respect to the overall weight of an RA sweetener,can bring better taste when eating or drinking.

In one aspect, the weight percent of rebaudioside A to rebaudioside D is65:35, 70:30, 75:25, 80:20, 85:15 by weight in a composition and allamounts/ratio there between. The composition can be a combination of RAand RD alone or in combination with a food product and preferably theRA, RD and/or RB are all purified prior to combining. RB can be includedin the composition as a percent substitution for RD. As noted above, asuitable ratio of RA/RB/RD is 70/15/15.

In another aspect, the invention provides a stevia compositioncomprising from about 98.5 to about 97.5 weight percent of rebaudiosideA and from about 1.5 to about 2.5 weight percent of rebaudioside D. Thecomposition can be a combination of RA and RD alone or in combinationwith a food product.

In still another aspect, the present invention provides a steviacomposition wherein the weight percent of rebaudioside A to rebaudiosideD is 98.5:1.5, 98:2 or 97.5:2.5 by weight. The composition can be acombination of RA and RD alone or in combination with a food product.

The following 10 formulations provide suitable combinations and rangesof materials that are encompassed within the present invention. Suchcombinations provide stevia based sweeteners that do not have thebitterness or aftertaste associated with purified RA or typical steviaextracts that are used as sweeteners. Each of the components have apurity (by HPLC) of at least 95%.

(1) Reb D+Reb A+stevioside+rebaudioside B

Reb D: 0.01-5%

Reb A: 0.01-99.97%

Stevioside: 0.01-99.97%

rebaudioside B: 0.01-5%

RC/DA: 0-0.02%

(2) Reb D+Reb A+stevioside

Reb D: 0.01-5%

Reb A: 0.01-99.98%

Stevioside: 0.01-99.98%

RC/DA: 0-0.02%

(3) Reb D+Reb A+rebaudioside B

Reb D: 0.01-5%

Reb A: 89.98-99.98%

rebaudioside B: 0.01-5%

RC/DA: 0-0.02%

(4) Reb D+stevioside+rebaudioside B

Reb D: 0.01-5%

Stevioside: 89.98-99.98%

rebaudioside B: 0.01-5%

RC/DA: 0-0.02%

(5) Reb A+stevioside+rebaudioside B

Reb A: 0.01-99.98%

Stevioside: 0.01-99.98%

rebaudioside B: 0.01-5%

RC/DA: 0-0.02%

(6) Reb D+Reb A

Reb D: 0.01-5%

Reb A: 94.98-99.99%

RC/DA: 0-0.02%

(7) Reb D+stevioside

Reb D: 0.01-5%

Stevioside: 94.98-99.99%

RC/DA: 0-0.02%

(8) Reb A+stevioside

Reb A: 0.01-99.99%

Stevioside: 0.01-99.99%

RC/DA: 0-0.02%

(9) Reb A+rebaudioside B

Reb A: 94.98-99.99%

rebaudioside B: 0.01-5%

RC/DA: 0-0.02%

(10) stevioside+rebaudioside B

Stevioside: 94.98-99.99%

rebaudioside B: 0.01-5%

RC/DA: 0-0.02%

The stevia compositions noted herein can be used as a sugar substitutealone or in combination with a food product.

The stevia compositions noted herein can be used in beverages, broths,and beverage preparations selected from the group comprising carbonated,non-carbonated, frozen, semi-frozen (“slush”), non-frozen,ready-to-drink, concentrated (powdered, frozen, or syrup), dairy,non-dairy, herbal, non-herbal, caffeinated, non-caffeinated, alcoholic,non-alcoholic, flavored, non-flavored, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, other plant-based, cola-based,chocolate-based, meat-based, seafood-based, other animal-based,algae-based, calorie enhanced, calorie-reduced, and calorie-freeproducts, optionally dispensed in open containers, cans, bottles orother packaging. Such beverages and beverage preparations can be inready-to-drink, ready-to-cook, ready-to-mix, raw, or ingredient form andcan use the stevia composition as a sole sweetener or as a co-sweetener.

The stevia compositions noted herein can be used in foods and foodpreparations (e.g. sweeteners, soups, sauces, flavorings, spices, oils,fats, and condiments) from dairy-based, cereal-based, baked,vegetable-based, fruit-based, root/tuber/corm-based, nut-based, otherplant-based, egg-based, meat-based, seafood-based, other animal-based,algae-based, processed (e.g. spreads), preserved (e.g.meals-ready-to-eat rations), and synthesized (e.g. gels) products. Suchfoods and food preparations can be in ready-to-eat, ready-to-cook,ready-to-mix, raw, or ingredient form and can use the steviacompositions as a sole sweetener or as a co-sweetener.

The stevia compositions noted herein can be used in candies,confections, desserts, and snacks selected from the group comprisingdairy-based, cereal-based, baked, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, gum-based, other plant-based,egg-based, meat-based, seafood-based, other animal-based, algae-based,processed (e.g. spreads), preserved (e.g. meals-ready-to-eat rations),and synthesized (e.g. gels) products. Such candies, confections,desserts, and snacks can be in ready-to-eat, ready-to-cook,ready-to-mix, raw, or ingredient form, and can use the steviacompositions as a sole sweetener or as a co-sweetener.

The stevia compositions noted herein can be used in prescription andover-the-counter pharmaceuticals, assays, diagnostic kits, and therapiesselected from the group comprising weight control, nutritionalsupplement, vitamins, infant diet, diabetic diet, athlete diet,geriatric diet, low carbohydrate diet, low fat diet, low protein diet,high carbohydrate diet, high fat diet, high protein diet, low caloriediet, non-caloric diet, oral hygiene products (e.g. toothpaste,mouthwash, rinses, floss, toothbrushes, other implements), personal careproducts (e.g. soaps, shampoos, rinses, lotions, balms, salves,ointments, paper goods, perfumes, lipstick, other cosmetics),professional dentistry products in which taste or smell is a factor(e.g. liquids, chewables, inhalables, injectables, salves, resins,rinses, pads, floss, implements), medical, veterinarian, and surgicalproducts in which taste or smell is a factor (e.g. liquids, chewables,inhalables, injectables, salves, resins, rinses, pads, floss,implements), and pharmaceutical compounding fillers, syrups, capsules,gels, and coating products.

The stevia compositions noted herein can be used in consumer goodspackaging materials and containers selected from the group comprisingplastic film, thermoset and thermoplastic resin, gum, foil, paper,bottle, box, ink, paint, adhesive, and packaging coating products.

The stevia compositions noted herein can be used in goods includingsweeteners, co-sweeteners, coated sweetener sticks, frozen confectionsticks, medicine spoons (human and veterinary uses), dental instruments,pre-sweetened disposable tableware and utensils, sachets, ediblesachets, potpourris, edible potpourris, artificial flowers, edibleartificial flowers, clothing, edible clothing, massage oils, and ediblemassage oils.

The stevia compositions can also be used with “artificial sweeteners”.Artificial sweeteners are those, other than sucrose, such as cyclamatesand salts thereof, sucralose, aspartame, saccharin and salts thereof,stevia (Truvia™), rebaudioside A, xylitol, acesulfame-K, neotame,N-4N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester (hereinafter abbreviated as “ANS9801”), glycyrrhizin,thaumatin, monellin and the like. The stevia compositions noted hereinmasks, reduces or eliminates the aftertaste associated with theartificial sweetener, such that the taste of like that of sugar.

The following paragraphs enumerated consecutively from 1 through 62provide for various aspects of the present invention. In one embodiment,in a first paragraph (1), the present invention provides a steviacomposition comprising the naturally occurring sweet tasting componentsof the stevia plant with less than about 0.2 weight percent ofrebaudioside C or dulcoside A or both of the composition.

2. The stevia composition of paragraph 1, wherein rebaudioside C ordulcoside A or both are present in an amount of less than about 0.1weight percent of the composition.

3. The stevia composition of paragraph 1, wherein rebaudioside C ordulcoside A or both are not present in the composition.

4. The stevia composition of paragraph 1, wherein rebaudioside C ordulcoside A or both are not detectable by HPLC.

5. A stevia composition comprising stevioside and rebaudioside B,provided less than about 0.2 weight percent of rebaudioside C ordulcoside A or both are present in the composition.

6. The stevia composition of paragraph 5, wherein the stevioside ispresent in the composition in a range of from about 95 percent to about99.7 percent on a weight basis.

7. The stevia composition of paragraph 5, wherein the rebaudioside B ispresent in the composition in a range of from about 0.01 percent toabout 4.98 percent on a weight basis.

8. The stevia composition of any of paragraphs 5 through 7, furthercomprising rebaudioside A.

9. The stevia composition of paragraph 8, wherein the rebaudioside A ispresent in the composition in a range of from about 0.01 percent toabout 99.98 percent on a weight basis.

10. The stevia composition of any of paragraphs 5 through 7, furthercomprising rebaudioside D.

11. The stevia composition of paragraph 8, wherein the rebaudioside D ispresent in the composition in a range of from about 0.01 percent toabout 4.98 percent on a weight basis.

12. The stevia composition of any of paragraphs 5 through 7, furthercomprising rebaudioside A and rebaudioside D.

13. The stevia composition of paragraph 8, wherein the combination ofrebaudioside A and rebaudioside D is present in the composition in arange of from about 0.01 percent to about 5 percent on a weight basis.

14. The stevia composition of any of paragraphs 5 through 13, whereinrebaudioside C or dulcoside A or both are present in an amount of lessthan about 0.1 weight percent of the composition.

15. The stevia composition of any of paragraphs 5 through 13, whereinrebaudioside C or dulcoside A or both are not present in thecomposition.

16. The stevia composition of any of paragraphs 5 through 13, whereinrebaudioside C or dulcoside A or both are not detectable by HPLC.

17. A stevia composition comprising rebaudioside B and eitherrebaudioside A or rebaudioside D, provided less than about 0.2 weightpercent of rebaudioside C or dulcoside A or both are present in thecomposition.

18. The stevia composition of paragraph 17, wherein the rebaudioside Bis present in the composition in a range of from about 0.01 percent toabout 4.98 percent on a weight basis.

19. The stevia composition of paragraph 17, wherein the rebaudioside Ais present in the composition in a range of from about 95 percent toabout 99.97 percent on a weight basis.

20. The stevia composition of paragraph 17, wherein the rebaudioside Dis present in the composition in a range of from about 0 percent toabout 5 percent on a weight basis.

21. The stevia composition of 17, wherein both rebaudioside A andrebaudioside D are present.

22. The stevia composition of paragraph 21, wherein the combination ofrebaudioside A and rebaudioside D is present in the composition in arange of from about 0.01 percent to about 5 percent on a weight basis.

23. The stevia composition of any of paragraphs 17 through 22, whereinrebaudioside C or dulcoside A or both are present in an amount of lessthan about 0.1 weight percent of the composition.

24. The stevia composition of any of paragraphs 17 through 22, whereinrebaudioside C or dulcoside A or both are not present in thecomposition.

25. The stevia composition of any of paragraphs 17 through 22, whereinrebaudioside C or dulcoside A or both are not detectable by HPLC.

26. A stevia composition comprising stevioside and either rebaudioside Aor rebaudioside D, provided less than about 0.2 weight percent ofrebaudioside C or dulcoside A or both are present in the composition.

27. The stevia composition of paragraph 26, wherein the stevioside ispresent in the composition in a range of from about 0.01 percent toabout 99.7 percent on a weight basis.

28. The stevia composition of paragraph 26, wherein the rebaudioside Ais present in the composition in a range of from about 0.01 percent toabout 99.7 percent on a weight basis.

29. The stevia composition of paragraph 26, wherein the rebaudioside Dis present in the composition in a range of from about 0 percent toabout 5 percent on a weight basis.

30. The stevia composition of 26, wherein both rebaudioside A andrebaudioside D are present.

31. The stevia composition of paragraph 30, wherein the combination ofrebaudioside A and rebaudioside D is present in the composition in arange of from about 0.01 percent to about 5 percent on a weight basis.

32. The stevia composition of any of paragraphs 26 through 31, whereinrebaudioside C or dulcoside A or both are present in an amount of lessthan about 0.1 weight percent of the composition.

33. The stevia composition of any of paragraphs 26 through 31, whereinrebaudioside C or dulcoside A or both are not present in thecomposition.

34. The stevia composition of any of paragraphs 26 through 31, whereinrebaudioside C or dulcoside A or both are not detectable by HPLC.

35. A stevia composition comprising rebaudioside A and rebaudioside D,provided less than about 0.2 weight percent of rebaudioside C ordulcoside A or both are present in the composition.

36. The stevia composition of paragraph 35, wherein the rebaudioside Ais present in the composition in a range of from about 95 percent toabout 99.97 percent on a weight basis.

37. The stevia composition of paragraph 35, wherein the rebaudioside Dis present in the composition in a range of from about 0.01 percent toabout 4.98 percent on a weight basis.

38. The stevia composition of paragraph 35, wherein the combination ofrebaudioside A is present in the composition in a range of from about94.98 percent to about 99.99 percent and rebaudioside D is present inthe composition in a range of from about 0.01 percent to about 5 percenton a weight basis.

39. The stevia composition of any of paragraphs 35 through 38, whereinrebaudioside C or dulcoside A or both are present in an amount of lessthan about 0.1 weight percent of the composition.

40. The stevia composition of any of paragraphs 35 through 38, whereinrebaudioside C or dulcoside A or both are not present in thecomposition.

41. The stevia composition of any of paragraphs 35 through 38, whereinrebaudioside C or dulcoside A or both are not detectable by HPLC.

42. The stevia composition of any of paragraphs 1 through 41, furthercomprising one or more of rebaudioside B, rebaudioside E, rebaudiosideF, steviol or rebusoside.

43. A composition comprising rebaudioside A (RA) and rebaudioside D(RD), wherein RA is present from about 95% to about 65% by weight and RDis present from about 5% to about 35% by weight, provided other steviolglycosides, except for rebaudioside B, are not present in detectableamounts.

44. The composition of paragraph 43, wherein the RA, RD and/or RB arepurified.

45. The composition of paragraph 43, wherein RB is present in an amountof 0.5 to about 30 percent by weight.

46. The composition of paragraph 43, wherein the other steviolglycosides are less than 0.5% of the total composition.

47. The composition of paragraph 43, wherein the other steviolglycosides are less than 0.2% of the total composition.

48. The composition of paragraph 43, wherein the other steviolglycosides are less than 0.1% of the total composition.

49. The composition of paragraph 43, wherein the other steviolglycosides are less than 0.05% of the total composition.

50. The composition of paragraph 43, wherein the other steviolglycosides are less than 0.01% of the total composition.

51. The composition of paragraph 43, wherein RA, RD and RB are purifiedand are present in a 70/15/15 ratio.

52. The composition of paragraph 51, wherein the other steviolglycosides are less than 0.5% of the total composition.

53. The composition of paragraph 51, wherein the other steviolglycosides are less than 0.2% of the total composition.

54. The composition of paragraph 51, wherein the other steviolglycosides are less than 0.1% of the total composition.

55. The composition of paragraph 51, wherein the other steviolglycosides are less than 0.05% of the total composition.

56. The composition of paragraph 51, wherein the other steviolglycosides are less than 0.01% of the total composition.

57. The composition of paragraph 43, wherein RA and RD are purified andare present in a 70/30 ratio.

58. The composition of paragraph 57, wherein the other steviolglycosides are less than 0.5% of the total composition.

59. The composition of paragraph 57, wherein the other steviolglycosides are less than 0.2% of the total composition.

60. The composition of paragraph 57, wherein the other steviolglycosides are less than 0.1% of the total composition.

61. The composition of paragraph 57, wherein the other steviolglycosides are less than 0.05% of the total composition.

62. The composition of paragraph 57, wherein the other steviolglycosides are less than 0.01% of the total composition.

The invention will be further described with reference to the followingnon-limiting Examples. It will be apparent to those skilled in the artthat many changes can be made in the embodiments described withoutdeparting from the scope of the present invention. Thus the scope of thepresent invention should not be limited to the embodiments described inthis application, but only by embodiments described by the language ofthe claims and the equivalents of those embodiments. Unless otherwiseindicated, all percentages are by weight.

EXAMPLES

HPLC Conditions:

Column: Angilent Zorbax NH₂ (5 μm, 4.6 mm×150 mm)

Temperature: Ambient

Flow: 1 mL/min

Injection Volume: 104

Detector: UV Detector

Wavelength: 210 nm

Mobile Phase: Acetonitrile-H₂O=75:25

Comparison of taste improvement

Sample Preparation:

Sample No. Sample description 1 Reb A (purity 99% by HPLC, RC and DA notdetectable by HPLC) was added to water and a solution was formed.Concentration of total steviol glycosides is 0.02%. 2 Reb A (purity 97%by HPLC, RC and DA not detectable by HPLC) and rebaudioside B (purity99% by HPLC, RC and DA not detectable by HPLC) were added to water toform a solution. Reb A/rebaudioside B by weight is 9:1. Concentration oftotal steviol glycosides is 0.02%. 3 Stevioside (purity 98% by HPLC, RCand DA not detectable by HPLC) was added to water and a solution wasformed. Concentration of total steviol glycosides is 0.02%. 4 Stevioside(purity 98% by HPLC, RC and DA not detectable by HPLC) and rebaudiosideB (purity 99% by HPLC, RC and DA not detectable by HPLC) were added towater to form a solution. stevioside/rebaudioside B by weight is 9:1.Concentration of total steviol glycosides is 0.02%.

Procedure:

An expert sensory panel taste sampled 1 and 2, and provided theirimpression as to the similarities/differences of the characteristics(Characteristics include maximal response, flavor profile, temporalprofile, adaptation behavior, mouthfeel, concentration/responsefunction, and flavor/sweet taste interactions, spatial patternselectivity, and temperature effects) of each sample. The panel ofassessors used the Spectrum™ Descriptive Analysis Method (Meilgaard etal, Sensory Evaluation Techniques, 3^(rd) edition, Chapter 11). In orderto ensure accuracy and reproducibility of results, each assessorrepeated the measure of the reduction of sweetness lingering about threeto about five times per sample, taking at least a five minute breakbetween each repetition and/or sample and rinsing well with water toclear the mouth.

The method of measuring sweetness comprised taking a 10 mL sample intothe mouth, holding the sample in the mouth for 5 seconds and gentlyswirling the sample in the mouth, rating the sweetness intensityperceived at 5 seconds, expectorating the sample (without swallowingfollowing expectorating the sample), rinsing with one mouthful of water(e.g., vigorously moving water in mouth as if with mouth wash) andexpectorating the rinse water, rating the sweetness intensity perceivedimmediately upon expectorating the rinse water, waiting 45 seconds and,while waiting those 45 seconds, identifying the time of maximumperceived sweetness intensity and rating the sweetness intensity at thattime (moving the mouth normally and swallowing as needed), rating thesweetness intensity after another 10 seconds, rating the sweetnessintensity after another 60 seconds (cumulative 120 seconds after rinse),and rating the sweetness intensity after still another 60 seconds(cumulative 180 seconds after rinse). Between samples a 5 minute breakwas taken, rinsing well with water to clear the mouth.

Using statistical analysis, the results were compared between samples. Adecrease in score for a time point measured after the sample has clearedthe mouth indicates there has been a reduction in sweetness perception.

Result:

Samples 1 and 2 were administrated to 11 subjects. 10 of the subjectsthought the bitter aftertaste of sample 2 was less than sample 1.

Samples 3 and 4 were administrated to 10 subjects. 8 of the subjectsthought sample 4 had a slighter aftertaste more than sample 3.

Sample Preparation:

Raw Material:

99% rebaudioside A by HPLC, RC and DA not detectable by HPLC,

purity 99% stevioside by HPLC, RC and DA not detectable by HPLC,

99% (supplied by ChrimaDex) by HPLC, rebaudioside C

Sample A:

Was an aqueous solution of rebaudioside A and stevioside, rebA/stevioside=85.6/9.5 relative weight ratio, concentration is 0.02%, rebC is undetectable.

Sample B:

Rebaudioside C was added to sample A to form a solution with 0.02%concentration of RA and stevioside; Reb C/(reb A+stevioside+rebC)=0.02%.

Sample C:

Rebaudioside C was added to sample A to form a solution with 0.02%concentration of total steviol glycosides (RC+stevioside+RA); Reb C/(rebA+stevioside+reb C)=0.04%.

Eight subjects tasted each sample. The results are provided below:

6 of 8 subjects thought there was no difference between sample B andsample A, and 2 of 8 subjects thought sample B was not better thansample A.

2 of 8 subjects thought there was no differences between sample C andsample A, and 6 of 8 subjects thought that sample C was not better thansample A and B.

CONCLUSION

As for aqueous solution of reb A and stevioside, if reb C is below 0.02%of total steviol glycosides, then there was no impact on human sense(taste).

Using the same tasting procedures, three additional samples wereprepared and tested. Aqueous samples of RA/RD were prepared by adding anamount RA, RB and/of RD to water to provide 400 ppm of the rebaudiosidecomposition as an aqueous solution. As such 70/30, 85/15 and 80/20ratios of RA/RD were obtained. The RA/RD sample of 70/30 was the besttasting without a slow onset of aftertaste. The RA/RD sample of 85/15was acceptable but had a small amount of bitterness. The RA/RD sample of80/20 was acceptable but had an increased amount of bitterness.

Again, using the same tasting procedures, samples of RA/RD/RB weretested, were RB was increased to replace RD. It was found that a sampleof RA/RD/RB having a ratio of 70/15/15 was the most accepted without anyaftertaste. The 70/15/15 RA/RD/RB sample has a better taste than the85/15 RA/RD sample and did not have an aftertaste.

Although the present invention has been described with reference topreferred embodiments, persons skilled in the art will recognize thatchanges may be made in form and detail without departing from the spiritand scope of the invention. All references cited throughout thespecification, including those in the background, are incorporatedherein in their entirety. Those skilled in the art will recognize, or beable to ascertain, using no more than routine experimentation, manyequivalents to specific embodiments of the invention describedspecifically herein. Such equivalents are intended to be encompassed inthe scope of the following claims.

What is claimed is:
 1. A stevia composition comprising: rebaudioside A(RA) and rebaudioside D (RD), wherein RA is present in an amount ofabout 95% to about 65% by weight of the stevia composition and RD ispresent in an amount of about 5% to about 35% by weight of the steviacomposition.
 2. The stevia composition of claim 1, wherein the steviacomposition further comprises rebaudioside B (RB).
 3. The steviacomposition of claim 1, wherein the stevia composition further comprisesstevioside.
 4. The stevia composition of claim 1, wherein the steviacomposition further comprises steviobioside.
 5. A food or foodpreparation, comprising the stevia composition of claim
 1. 6. The foodor food preparation of claim 5, wherein the stevia composition furthercomprises RB.
 7. The food or food preparation of claim 5, wherein thestevia composition further comprises stevioside.
 8. The food or foodpreparation of claim 5, wherein the stevia composition further comprisessteviobioside.
 9. A pharmaceutical composition, comprising the steviacomposition of claim
 1. 10. The pharmaceutical composition of claim 9,wherein the stevia composition further comprises RB.
 11. Thepharmaceutical composition of claim 9, wherein the stevia compositionfurther comprises stevioside.
 12. The pharmaceutical composition ofclaim 9, wherein the stevia composition further comprises steviobioside.13. A beverage, comprising the stevia composition of claim
 1. 14. Thebeverage of claim 13, wherein the stevia composition further comprisesRB.
 15. The beverage of claim 13, wherein the stevia composition furthercomprises stevioside.
 16. The beverage of claim 13, wherein the steviacomposition further comprises steviobioside.
 17. A method for improvinga taste profile of RA in a stevia composition comprising RA, the methodcomprises the step of: adding RD to the stevia composition such that RAis present in an amount of about 95% to about 65% by weight of thestevia composition and RD is present in an amount of about 5% to about35% by weight of the stevia composition.
 18. The method of claim 17,wherein the addition of RD reduces bitterness of RA.
 19. The method ofclaim 17, wherein the addition of RD reduces metallic aftertaste of RA.20. The method of claim 17, wherein the addition of RD reduces sweetlingering of RA.